U.S. patent application number 09/355170 was filed with the patent office on 2002-02-28 for fortified confectionery delivery systems and methods of preparation thereof.
Invention is credited to MARTINEZ, SARAH B., YANG, BAOKANG.
Application Number | 20020025360 09/355170 |
Document ID | / |
Family ID | 23396486 |
Filed Date | 2002-02-28 |
United States Patent
Application |
20020025360 |
Kind Code |
A1 |
YANG, BAOKANG ; et
al. |
February 28, 2002 |
FORTIFIED CONFECTIONERY DELIVERY SYSTEMS AND METHODS OF PREPARATION
THEREOF
Abstract
Chewy confectionery products, and processes for producing said
products, are provided as delivery systems for minerals such as
calcium. The carbohydrates of the fortified confectionery products
comprise at least one reducing sugar and one non-reducing sugar in
a preferred ratio of about 1:0.2 to about 1:1 reducing
sugar:non-reducing sugar. The chewy confectionery products offer a
matrix for about 0.2 wt. % to 45 wt. % of a fortifying component
while maintaining a smooth and soft texture.
Inventors: |
YANG, BAOKANG; (EVANSVILLE,
IN) ; MARTINEZ, SARAH B.; (NEWBURGH, IN) |
Correspondence
Address: |
WENDELL RAY GUFFEY, ESQ.
MEAD JOHNSON & COMPANY
2400 WEST LLOYD EXPRESSWAY
MAIL STOP A-21
EVANSVILLE
IN
47721-0001
US
|
Family ID: |
23396486 |
Appl. No.: |
09/355170 |
Filed: |
October 12, 1999 |
PCT Filed: |
November 17, 1998 |
PCT NO: |
PCT/US98/24554 |
Current U.S.
Class: |
426/72 ; 426/660;
426/74 |
Current CPC
Class: |
A23G 3/368 20130101;
A23G 3/42 20130101; A23G 3/40 20130101; A23L 33/15 20160801; A23L
33/155 20160801; A23G 3/362 20130101; A23L 33/16 20160801 |
Class at
Publication: |
426/72 ; 426/660;
426/74 |
International
Class: |
A23L 001/30 |
Claims
That which is claimed is:
1. A chewy confectionery composition comprising from about 0.2 wt.
% to about 45 wt. % of a fortifying component comprising a vitamin
source, a mineral source, or a mixture thereof; from about 3 to
about 18 wt. % of a fat; and from about 40 wt. % to about 70 wt. %
of a carbohydrate comprising at least one reducing sugar and at
least one non-reducing sugar, wherein said reducing sugar:
non-reducing sugar ratio ranges from about 1:0.2 to about 1:1.
2. A composition according to claim 1 wherein said reducing sugar:
non-reducing sugar is in a range of from about 1:0.3 to about
1:0.8.
3. A composition according to claim 2 wherein said non-reducing
sugar is sucrose and said reducing sugar is selected from the group
consisting of corn syrup, high fructose corn syrup, corn syrup
solid, high maltose corn syrup, fructose and mixtures thereof and
said ratio of reducing sugar: non-reducing sugar is within a range
of 1:3 to 1:4.
4. A composition according to claim 3 wherein said carbohydrate is
present in an amount ranging from 50 to 60 wt. %.
5. A composition according to claim 4 wherein said fortifying
component comprises calcium present in an amount ranging from about
2 to about 32 wt. %.
6. A composition according to claim 5 wherein said calcium is
supplied by a calcium source selected from the group consisting of
calcium carbonate, calcium citrate, calcium phosphate, calcium
lactate, calcium gluconate, calcium fumarate, calcium aspartate,
tricalcium citrate tetrahydrate, and mixtures thereof.
7. A composition according to claim 6 wherein said calcium is
calcium carbonate.
8. A composition according to claim 1 wherein said fortifying
component comprises calcium carbonate present in an amount ranging
from about 0.4 to about 32 wt. %.
9. A composition according to claim 8 wherein said calcium
carbonate is present in an amount ranging from 12.5 wt. % to 32 wt.
% calcium carbonate and said calcium carbonate has a media particle
size of from about 2 to about 10 microns.
10. A composition according to claim 9 wherein said fortifying
component farther comprises vitamin D, vitamin K, and a magnesium
source.
11. A composition according to claim 10 wherein said magnesium
source selected from the group consisting of magnesium oxide,
magnesium phosphate, magnesium carbonate, and combinations thereof
and said fortifying component further comprises zinc, boron, and
fluoride, manganese, copper, silicon and said vitamin K is vitamin
K1.
12. A composition according to claim 11 wherein said magnesium is a
magnesium phosphate present in an amount ranging from 4.8 wt. % to
about 23.9 wt. %.
13. A composition according to claim 11 wherein magnesium phosphate
is present in an amount ranging from 4.8 to 12 wt. %; calcium
carbonate is present in an amount ranging from about 12.5 to 32 wt.
%; said protein is present in an amount ranging from 1 to 4 wt. %;
vitamin K1 is present in an amount ranging from 0.0001 to 0.0003
wt. %; and said carbohydrate component is present in an amount
ranging from 50 to 60 wt. %.
14. A composition according to claim 13 wherein said further
comprises zinc sulfate, manganese sulfate, cupric sulfate, sodium
fluoride, silicon dioxide, sodium borate, or a mixture thereof.
15. A composition according to claim 14 wherein said fat is
selected from the group consisting of hardened vegetable oil; cocoa
butter; milk fat; butter oil, butter; hydrogenated soybean oil,
hydrogenated vegetable oils, and combinations thereof present in an
amount ranging from 3 to 15 wt. %; said protein comprises a milk
based protein milk component selected from the group consisting of
sweetened condensed skim milk, condensed whole milk, evaporated
milk, milk protein concentrate, total milk protein, or mixtures
thereof in an amount ranging from 2 to 4 wt. %; and said
carbohydrate comprises a combination of sucrose and reducing sugar
selected from a group consisting of corn syrup, high fructose corn
syrup, corn syrup solid, high maltose corn syrup, fructose, invert
sugar, and mixtures thereof in an amount ranging from 50 to 60 wt.
%.
16. A composition according to claim 1 wherein said fortifying
component is present in an amount ranging from 0.2 wt. % to about
40 wt. %, and wherein said composition exhibits a water activity
(Aw) of below about 0.65.
17. A chewy confectionery composition comprising from about 0.2 wt.
% to about 45 wt. % of a fortifying component comprising a vitamin
source, a mineral source, or a mixture thereof; from about 40 wt. %
to about 70 wt. % of a carbohydrate comprising at least one
reducing sugar and one non-reducing sugar and wherein said
composition exhibits a water activity (Aw) of below about 0.65 and
said confectionery has substantially no crystals with a particle
size greater than 35 microns.
18. A composition according to claim 17 wherein said composition
has a shelf life of up to about 365 days and said carbohydrate
comprises a sucrose and a non-reducing sugar selected from the
group consisting of a 42 DE corn syrup; a 62/63 DE corn syrup; a
high fructose corn syrup, a 42 DE high maltose corn syrup, a
fructose and combinations thereof.
19. A composition according to claim 18 wherein said fortifying
component comprises a calcium carbonate present in an amount
ranging from 12.5 to 32 wt. %.
20. A composition according to claim 19 wherein said fortifying
component further comprises from 4.8 to 12 wt. % of magnesium
phosphate and an Aw between 0.4 to about 0.55.
21. A fruit flavored chewy confectionery composition comprising
from about 0.2 wt. % to about 65 wt. % of a fortifying component
comprising a vitamin source, a mineral source, or a mixture
thereof; from about 3 to about 18 wt. % of a fat; from about 40 wt.
% to about 70 wt. % of a carbohydrate and from about 0.1 wt. % to 2
wt. % of an encapsulated citric acid.
22. A composition according to claim 21 wherein said fortifying
component comprises calcium carbonate present in an amount ranging
from 12.5 to 32 wt. % and said carbohydrate comprises at least one
reducing sugar and one non-reducing sugar and said reducing sugar:
non-reducing sugar ratio is in a range of from about 1:0.2 to about
1:1.
23. A composition according to claim 22 wherein said calcium
carbonate has a media particle size of from about 2 to about 10
microns.
24. A chewy confectionery comprising from about 0.2 wt. % to about
45 wt. % of a fortifying component, from about 3 to about 18 wt. %
of a fat; from about 40 wt. % to about 70 wt. % of a carbohydrate
comprising from about 10 to 50 wt. % of an oligosaccharide, a
polysaccharide or a mixture thereof and from about 50 to about 90%
of a monosaccharide, a disaccharide, or a combination thereof.
25. A chewy confectionery according to claim 24 wherein said
oligosaccharide, polysaccharide or mixture thereof is present in an
amount from 20 to 40 wt. %.
26. A chewy confectionery according to claim 24 wherein said
oligosaccharide, polysaccharide or mixture thereof is present in an
amount from 22 to 36 wt. %.
27. A process for preparing a confectionery composition comprising
cooking a confectionery comprising from about 3 to about 18 wt. %
of a fat; from about 40 wt. % to about 70 wt. % of a carbohydrate
comprising at least one reducing sugar and one non-reducing sugar
in a ratio of from about 1:0.2 to 1:1 of reducing sugar:
non-reducing sugar, and from about 0 to about 10 wt. % of a protein
to form a precooked mass; adding from about 0.2 wt. % to about 45
wt. % of a fortifying component to the thus formed precooked mass
to form a fortified confectionery product.
28. A process according to claim 27 wherein said fortifying
component comprises calcium carbonate present in an amount ranging
from 12 to 32 wt. %.
29. A process according to claim 28 wherein said composition is a
fruit flavored chew wherein said fruit flavor is at least partially
imparted by the use of an encapsulated citric acid.
30. A process according to claim 29 wherein said process further
comprises dispersing in an aqueous solution a hydrocolloid selected
from the group consisting of carrageenan, locust bean gum,
furcellaran, agar, gellan, or mixtures thereof present in an amount
ranging from about 0.01 to about 2 wt. %.
31. A process according to claim 29 wherein said process further
comprises employing from about 0.1 to 5 wt. % protein and from
about 0.01 to 0.1 wt. % of a stabilizer agent.
32. A process according to claim 31 wherein said fortifying
component comprises a calcium salt, a magnesium salt, a zinc salt,
a copper salt, vitamin D, and vitamin K.
33. A process according to claim 32 further comprising adding an
encapsulated citric acid, the to the precooked mass once the mass
is has cooled to at least about 175.degree. F.
Description
FIELD OF THE INVENTION
[0001] This invention relates to confectionery delivery systems for
nutrients. A process for preparing nutritional confectionery
products is also provided.
BACKGROUND
[0002] Vitamin and mineral supplements often provide fortification
otherwise not present in regular dietary intake. The supplements
may be delivered in a variety of known forms, such as by tablet,
capsule, powders, edible food products and so on. Regardless of the
number of delivery systems available, there is a continuing need to
provide alternative forms of supplements that are appealing, and
therefore increase the likelihood of compliance to those in need of
ingesting such supplements. Confectionery based supplements are
appealing because they provide good tasting delivery systems.
[0003] One of the problems associated with preparing acceptable
delivery systems for minerals and vitamins, particularly
confectionery delivery systems, is obtaining a product with an
acceptable taste, stability, and texture. Undesirable organoleptic
characteristics, such as pasty, dry, dusty, chalky, bitterness and
aftertaste are problematic in delivery minerals and vitamins in an
edible matrix, particularly a chewable matrix. For example, a
common occurrence in preparing a calcium fortified confectionery is
that the product tends to taste chalky or gritty. Additional
challenges in preparing good tasting supplements is that the
solubility or strong flavor of the vitamins and/or minerals make it
difficult to sustain a good taste throughout the eating
process.
[0004] Further, when fruit flavored chews are made, particularly
those with citric acid, the confectionery products may have a
strong acidic, sour flavor or aftertaste. Further still, when the
fruit chew employs an acid component, the calcium used to fortify
the chew may react with the acid component to form a gas thereby
impairing undesirable characteristics for the end product
confectionery or prematurely react during product manufacture.
[0005] Within the area of fortification, the relationship between
certain vitamins and minerals and bone mineral content and
associated bone loss, formation, and/or restoration continues to
generate much interest. Providing a delivery system having an
acceptable matrix to deliver vitamins and minerals specific to the
area of bond content would be particularly desirable.
[0006] As used herein, weight percentages (wt. %) are based on the
total weight of said confectionery composition.
SUMMARY OF INVENTION
[0007] The above-described problems and needs have been solved with
the discovery of a chewy confectionery composition comprising from
about 0.2 weight percent (wt. %) to about 45 wt. % of a fortifying
component comprising a vitamin source, a mineral source, or a
mixture thereof; from about 3 to about 18 wt. % of a fat; from
about 40 wt. % to about 70 wt. % of a carbohydrate comprising at
least one non-reducing sugar and at least one reducing sugar,
wherein said reducing sugar: non-reducing sugar ratio ranges from
about 1:0.2 to about 1:1. Also provided is a chewy confectionery
comprising from about 0.2 wt. % to about 45 wt. % of a fortifying
component, from about 3 to about 18 wt. % of a fat; from about 40
wt. % to about 70 wt. % of a carbohydrate comprising from about 10
to 50 wt. % of an oligosaccharide, a polysaccharide or a mixture
thereof and from about 50 to about 90% of a monosaccharide, a
disaccharide, or a combination thereof. The matrix of the
confectionery composition provides a method of delivering vitamins
and minerals in a manner that retains the desirable characteristics
for a confectionery such as good taste, good texture, and
substantially no aftertaste.
[0008] In a preferred embodiment, from about 2 to about 32 wt. % of
a calcium is employed in the fortifying composition. In yet another
preferred embodiment, the confectionery is prepared using an
encapsulated citric acid that provides a fruit flavored chew. In
addition to providing a composition capable of incorporating high
percentages of a fortifying composition, also provided is a process
improvement for the preparation of a confectionery composition
incorporating calcium. In particular, said process comprises the
steps of cooking a confectionery comprising from about 3 to about
18 wt. % of a fat; from about 40 wt. % to about 70 wt. % of a
carbohydrate comprising at least one reducing sugar and at least
one non-reducing sugar present in a ratio of reducing sugar:
non-reducing sugar of from about 1:0.2 to about 1:1, and from about
0 to about 10 wt. % of a protein to form a precooked mass and
thereafter adding to said precooked mass said fortifying component
comprising from about 0.2 to about 45 wt. %. All weight percentages
used herein are based on the total weight of the complete
confectionery composition.
[0009] Advantages presented with the fortified confectionery
include obtaining high levels of fortifying components in the
confectionery without compromising taste and texture. The preferred
products are soft without exhibiting stickiness and do not taste
chalky or gritty.
DETAILED DESCRIPTION
[0010] As used herein, dextrose equivalent (DE) is defined as the
percent of reducing sugars on a dry basis calculated as dextrose.
As familiar to one skilled in the art, glucose (or corn) syrups are
formed by reacting a starch with an acid and/or enzyme. The DE is a
measurement of the degree of hydrolysis that starches undergo to
yield different DE syrups. As used herein, glucose and dextrose are
used interchangeably. Standard corn syrups are defined as having
about a DE value of approximately 42. Syrup processed to have a
"high" DE using has a value of approximately 65 DE. The higher the
level of DE in a carbohydrate component, the sweeter the
ingredient. With the sweetness factor, the high DE carbohydrates
may also contribute to negative product characteristics, such as,
greater tendency to crystallize (could lead to a product defect if
there's too much or too big of a crystal formulation); less
viscosity (could lead to a product that is too sticky, inability to
bold form); tendency to brown (could lead to flavor problems and
coloration problems); tendency to be more hygroscopic (could lead
to product that has too much crystallization); and so on. A
"reducing sugar" is defined as a sugar which can chemically react
with a special copper reagent known as Fehlings solution (alkaline
solution), whereby the "reducing" sugar will reduce this copper
solution to copper oxide (cuprous oxide). A "non reducing sugar" is
defined as a sugar that will not react with the special copper
reagent. Sucrose is an example of a common non-reducing sugar. Corn
syrups, fructose and milk sugars are examples of reducing
sugars.
[0011] Typically, in caramels, toffees and other chewy
confectionery products, the carbohydrates are 1 part reducing
sugars and 1.2 to 1.4 parts non-reducing sugar (sucrose).
Unexpectedly, in the present invention, the conventional ratio of
carbohydrates does not work well because they provide a product
that is too hard and grainy in texture. On the other hand, too high
of a ratio of reducing sugar to non-reducing sugar will provide a
confectionery having a texture that is too sticky and runny.
Accordingly, large-scale manufacture of the fortified chew was
found technically unfeasible.
[0012] The carbohydrates used in the invention may be selected from
any source commonly used in the art of preparing confectionery
products (see, e.g. Food Technology, March, 1991, pp. 148-149,
hereby incorporated by reference). More particularly, the
carbohydrate preferably has at least one reducing sugar and at
least one non-reducing sugar. The carbohydrate preferred may also
be defined as comprising from about 10 to 50 wt. % of an
oligosaccharide, a polysaccharide or a mixture thereof and from
about 50 to about 90% of a monosaccharide, a disaccharide, or a
combination thereof. Sugars falling into the category of
monosaccharide, disaccharide, etc. are readily ascertainable by one
skilled in the art (see, e.g. Food Technology article cited
herein). More preferably from 20 to 50 wt. %, most preferably from
22 to 36 wt. % of the carbohydrate is selected from
oligosaccharides, polysaccharides and mixtures thereof. The ratio
of the reducing sugar: non-reducing sugar is preferably from about
1:0.2 to 1:1, more preferably from 1:0.3 to 1:0.8, and most
preferably from 1:0.3 to 1:0.4. In addition to the reducing and
non-reducing sugars, the carbohydrate fraction of the confectionery
may include other carbohydrate components such as lactose,
maltodextrin and the like (which will permit formulations having
fewer calories). More particularly, various corn syrups (starch
hydrolysates), polydextrose (polymer of dextrose with sorbitol and
an acid), sucrose, dextrose, fructose, lactose, maltose, brown
sugar, cane sugar, and beet sugar; invert sugar; sugar alcohols
(sorbitol, maltitol, mannitol, xylitol), honey; lycasin and
mixtures thereof may be selected as the carbohydrate component.
More preferably employed is at least one reducing sugar selected
from corn syrup (24 DE to 65 DE), high fructose corn syrup, corn
syrup solid, high maltose corn syrup, fructose, invert sugar, and
mixtures thereof is employed with at least one non-reducing sugar
(such as sucrose and the like) is used. In addition to the
non-reducing and reducing sugars, artificial sweeteners may also be
used as sweetening agents, such as aspartame, saccharin, lactitol,
sucralose, acesulfame-K, stevia; Neohesperidine DC, cyclamates and
the like. Particularly preferred carbohydrates are sucrose (the
non-reduced sugar) combined with reducing sugars described in Table
2 below.
1TABLE 2 Preferred Sources of Reducing Sugars High Maltose High
Corn Syrup- Corn Syrup- Corn Syrup- Fructose 42DE 62/63 DE 42 DE
Corn Syrup Fructose X X X X X X X X X X X X X X X X X X X
[0013] As described in the Table 2, the non-reducing sugar,
preferably sucrose, may be combined with various combinations of
reducing sugars selected from the following combinations: (1) a
corn syrup having a DE of 62/63 with a high maltose corn syrup
having a 42 DE, (enzymatically treated corn syrup resulting in the
production of a maltose); (2) a corn syrup (42 DE) and fructose;
(3) a high maltose corn syrup (42DE) with a high fructose corn
syrup; (4) a corn syrup (42 DE) and a high fructose corn syrup; (5)
a corn syrup (62/63 DE), high maltose corn syrup, and a high
fructose corn syrup;(6) a corn syrup (42 DE) and a corn syrup
(62/63 DE), and a high fructose corn syrup; (7) a corn syrup (42
DE) and a corn syrup (62-63 DE).
[0014] The confectionery is defined as having at least about 40 wt.
% carbohydrate. Preferably from about 40 wt. % to 70 wt. %, more
preferably, from 50 to 60 wt. % of the carbohydrate is employed in
the confectionery.
[0015] Provided is a chewy, semi-solid confectionery having a
matrix appropriate for a delivery of any number of combinations of
mineral salts and vitamins. The inventive confectionery delivery
system optimally has from about 4 to about 10 wt. %, and preferably
between 6 and 8 wt. % moisture. The water activity (Aw) of the
confectionery is below approximately 0.65, preferable between 0.4
to about 0.55.
[0016] As used herein, water activity, Aw, is defined as equal to
Equilibrium Relative Humidity (ERH) divided by 100. ERH is the
state of equilibrium state at which the confectionery product
neither absorbs nor loses moisture to the environment. In the
confectionery, the ERH is influenced by the composition of the
syrup phase, particularly the water content thereof, and may be
present as free or bound water. The free water influences the
storage capabilities of the confectionery which could result in
undesired crystallization of the confectionery during storage.
[0017] The composition may be processed in any standard candy
making machinery, either in a batch process using open pan cooking
or in a continuous system. In a continuous system, preferably the
basic mix is caramelized and other ingredients added thereafter.
The cooked mass may then be poured onto a cooling table, cut and
further processed on a standard caramel wrapping machine. The candy
may be further processed in any acceptable commercial form
including bars, rolls, individually wrapped pieces and so on. The
physical characteristics of softness preferably do not interfere
with individually wrapping the confectionery products. Wrapping
materials may be selected from any known, non-reactive material
used in the food industry. The composition may be formulated using
known flavor technology (natural, artificial, and nature identical)
including preparations as a caramel, chocolate or fruit flavored
chew. The caramel flavor may be contributed to the confectionery
naturally during the cooking process or commercially by adding
caramel powders, dairy products (e.g., milk crumb) and/or other
flavoring ingredients. Cocoa butter, cocoa, cocoa liquor, chocolate
flavor, and mixtures thereof are particularly useful in providing
an acceptable tasting chocolate confectionery. For fruit flavored
confectionery products, flavor may be provided by encapsulated
citric acid and optionally additional fruit juices and/or fruit
flavoring commonly used in food technologies.
[0018] Advantages presented with the inventive confectionery are
that the confectionery products are highly stable as well as good
tasting. Unexpectedly, in one embodiment, calcium fortification
provided in the amounts described herein creates a type of matrix
that allows for the candies to hold their form at high temperature
and high humidity conditions. Further, the confectionery
compositions stay soft for a longer than expected time when tested
at high temperature and low humidity. Additionally, crystallization
of product is lower than expected when the compositions are
evaluated under Differential Scanning Calorimetry (DSC) and Dynamic
Mechanical Analysis (DMA).
[0019] According to the invention, the fortified confectionery
shows minimal textural changes when exposed to extremes in humidity
and temperature. The confectionery is considered commercially
desirable because melting and hardening of the confectionery are
avoided during the standard shelf life of the product. As used
herein, crystallization is unacceptable if it is present in such a
quantity as to manifest a textural (harder) and mouth-feel (gritty)
change in the product. Above 35 microns, the crystals in the
product will appear coarse to the palate. Temperature fluctuations
generally induce crystallization. According to the invention,
preferred embodiments showed acceptable crystallization levels
(substantially no crystals above 35 microns) when the confectionery
samples were subjected to two heat/cool cycles at 37.degree.
C./20.degree. C. and 95.degree. C./35.degree. C. for 5 days (as
measured DSC and DMA).
[0020] Further, preferred embodiments stay "intact" (no weeping)
and maintain rigidity when tested for at least about a two-week
period at an ambient temperature (25.degree. C.) and high (85%)
relative humidity (RH). When preferred embodiments are tested at
high temperature (37.degree. C.) and high (85%) relative humidity
(RH) for at least about two-week period, the confectionery stays
"intact." Although the confectionery may become softer at those
adverse conditions, it has the capability to revert back to its
original when equilibrated back to ambient conditions. Also, when
preferred embodiments are exposed to high temperature (37.degree.
C.) and low (33%) RH, for a period of at least about two weeks, the
confectionery continues to keep a "soft" texture. In preferred
embodiments, the confectionery has a shelf life of commercial
acceptability of at least 120, preferably 365, days at room
temperature.
[0021] The fortifying component may be selected from vitamins,
minerals, and combinations thereof. Preferred as a key component is
calcium selected from any source fit for dietary consumption
(including combinations in various forms). For example, acceptable
calcium sources include calcium carbonate, calcium citrate, calcium
phosphate, calcium lactate, calcium gluconate, calcium fumarate,
calcium aspartate, tricalcium citrate tetrahydrate, and mixtures
thereof. Further, natural sources of calcium may also be used such
as egg shell, oyster shell, milk calcium, and mixtures thereof.
Additionally, calcium salt from reaction between an acid and
calcium hydroxides may also be used. Most preferably employed is
calcium carbonate. Another mineral favored in the fortifying
component associated with bone health is a magnesium source in any
acceptable food grade form, including, magnesium oxide, magnesium
phosphate, magnesium carbonate, and combinations thereof. Other
minerals particularly well suited as incorporated in the matrix
because of association with calcium metabolism and bone health
include copper (cupric sulfate, cupric carbonate, copper gluconate,
cupric oxide); manganese (manganese gluconate, manganese sulfate);
zinc (zinc chloride, zinc oxide, zinc gluconate), boron (sodium
borate), silicon and mixtures thereof. Amounts of these minerals
used in the fortifying component may be adjusted by anyone skilled
in the art as long as the amounts do not exceed safety levels.
Preferably at least about 10% RDA is included for each selected
mineral. Preferably the mineral sources are in a micronized or
ultrafine form, optimally with a media particle size of from about
2 to about 10 microns.
[0022] Any number of vitamins and combinations thereof may also be
part of the fortifying component, including various forms of
vitamin D (vitamin D3, cholecalciferol palmitate and vitamin D2,
ergocaciferol), vitamin A (palmitate), vitamin E (vitamin E
acetate, alpha tocopherols), vitamin B1 (thiamine hydrochloride,
thiamine monohydrate), vitamin B2 (riboflavin), vitamin B6
(pyridoxine), niacin, vitamin B12, vitamin C (ascorbic acid, sodium
ascorbate), biotin, folacin, pantothenic acid, vitamin K1
(phytonadione), pantothenic acid, and so on.
[0023] The total weight percentage of the fortifying component
(mineral and vitamin) that may be delivered in the confectionery
matrix ranges from about 2 wt. % to about 45 wt. %, preferably from
10 to 45, and more preferably 20 to 25, based on the total weight
of the confectionery product.
[0024] The matrix provided by the confectionery is particularly
appropriate for the delivery of minerals and vitamins appropriate
for sustaining bone health. Preferably the confectionery product is
prepared using from about 4 to about 32 wt. % of a calcium
carbonate (about 95 mg to about 750 mg calcium per piece of total
composition, piece defined as from about 5 to 7 grams). More
preferably, the confectionery includes from 12.5 wt. % to 32 wt. %
calcium carbonate (from 300 mg to 766 mg of calcium per piece) and
most preferably about 21 wt. % calcium carbonate (about 500 mg of
calcium per piece). Also, the preferred composition for bone health
supplementation includes a magnesium salt, favored is magnesium
phosphate. When magnesium phosphate is employed as the magnesium
salt in the fortifying component, preferably the amount ranges from
about 3.6 wt. % to about 12 wt. % (40 mg to 200 mg magnesium
phosphate per piece), more preferably from 4.8 to 12 wt. % (40 mg
to 100 mg magnesium per piece), and most preferably about 6 wt. %
(50 mg per piece).
[0025] When the confectionery is formulated as a bone health
supplement, in addition to the calcium and magnesium salts, also
provided are vitamin D (preferably D2, D3 or mixtures thereof, most
preferably D3) and vitamin K (preferably K1). As both of these
vitamins are fat soluble, and theoretically absorb best when taken
with dietary fat, the fat containing confectionery matrix is an
optimal delivery system for both, particularly vitamin K.
Preferably, vitamin D is provided in an amount of from about 50-200
IU per piece, preferably 100 IU per piece (e.g., 0.0042 wt. % of
vitamin D powder, preferably palmitate powder). Vitamin K may be
employed in amounts ranging from about 0.0001 wt. % to about 0.006
wt. % (about 5 to about 300 mcg per piece); more preferably 0.0003
to 0.0008 wt. % (10 to 50 mcg per piece).
[0026] In the bone health supplement, vitamin D is selected to
promote absorption of the calcium as well as for contributing to
homoestasis and bone mineralization. As many populations have
decreased fats and oils from their dietary intake, there is concern
that certain populations are vulnerable to receiving less than the
recommended daily allowance for vitamin K. The current Recommended
Daily Allowance (RDA) of Vitamin K is based on the needs for the
liver (blood clotting mechanisms) and not on requirements for bone
(extrahepatic needs). Emerging scientific data, however, support a
relationship between vitamin K and bone strength and accordingly
provided herein are suggested amounts of vitamin K that satisfy a
current need in the area of bone supplementation.
[0027] According to the invention, the fat is emulsified together
with the protein and sugar syrup during the early stages of
preparation, favorably during mixing steps. As cooking progresses,
simultaneous denaturation of the proteins and changes in the sugar
entrap the fat in a homogenous fashion across the confectionery
matrix. While not wishing to be bound in theory, electron
microscopy shows that the supporting medium in caramels is the
sugar phase (due to large percent in the formulation) with
inclusion of fat and protein.
[0028] Because of the high temperatures of the cooking process, the
vitamins are added only after the cooking steps to prevent
degradation.
[0029] Other minerals that may be included in a confectionery
prepared for supplements directed to bone health include sources of
copper, manganese and zinc. Cooper may be used in an amount of from
about 0.1 to 3 mg per piece. Manganese may be used in amounts of
about 0.25 to 5 mg per piece. Zinc may be used in an amount of
about 3 mg to 12 mg per piece.
[0030] The fat sources that may be included are those appropriate
for making confectionery products, i.e., any commercial available
fat, or mixture of any fat, such as, for example, hardened
vegetable fat/oil; cocoa butter; milk fat; butter oil, whole butter
or any fraction thereof; butter; hydrogenated soybean oil,
hydrogenated vegetable oils (any single source vegetable oil or
mixed vegetable oils). The level of fats used is preferably from
about 3 wt. % to about 18 wt. %, more preferably from 3 wt. % to 15
wt. %, and most preferably about 9 wt. %.
[0031] The optional protein sources of the confectionery
compositions may be selected from any number of known and
commercially available sources. For example, the protein may be a
milk component such as sweetened condensed skim milk (milk solids),
condensed whole milk, evaporated milk, reconstituted milk powder,
protein hydrolysates, milk protein concentrate, total milk protein,
or mixtures thereof. Alternatively or in addition to the milk
component, other sources of protein may be used such as a soy
protein; a fish protein; egg protein; or a mixture thereof.
Additionally, whey proteins may be substituted as they provide a
less expensive substitute for milk solids. Whey proteins include
sweet (rennet) whey powder, whey protein concentrates or high
calcium fractionated whey products. When whey proteins are selected
as a protein, either as the single source or in combinations with
other proteins, it should be taken into account that the whey
products are more reactive in Maillard reactions than other milk
proteins. The Maillard reaction (reaction of the amino groups in
the protein and the glycosidic hydroxyl, reducing groups) of the
sugars results in a brown condensation pigment that may contribute
to flavor and color development of the confectionery particularly
for caramel, butterscotch or "brown" flavors, but is generally
undesirable for fruit or mild flavors. Preferably, the protein
source is a nonfat milk based protein. Preferably the protein is
employed in amounts from about 0 to 5 wt. %, more preferably from 1
to 5 wt. %, and most preferably from 2 to 4 wt. %.
[0032] A stabilizer agent may be added to prevent excessive
denaturization of the protein which is important in providing
texture for calcium supplements. Stabilizers known in the food
industry may be used, such as disodium phosphate and sodium
citrate, in amounts of up to 0.5 wt. %, more preferably 0.01 to 0.5
wt. %, most preferably 0.05 to 0.01 wt. %.
[0033] When the confectionery is formulated as a fruit flavored
chewy morsel, preferably the flavor component includes from about
0.1 wt. % to 2 wt. % of an encapsulated citric acid (as widely
commercially available or within the skill of those familiar with
the art to prepare). From a processing aspect, the encapsulated
citric acid is preferable because the premature reaction between
the citric acid and the calcium source, e.g., calcium carbonate, is
substantially prevented by the encapsulation of the citric acid.
For example, when the citric acid is not encapsulated, the
processing of the confectionery product is difficult due to the
release of carbonate dioxide and subsequent foaming of the
preparation. The citric acid functions to provide tartness of the
fruit flavored confectionery products. Further, the encapsulated
citric acid substantially prevents the inversion of sucrose when it
is employed as one of the carbohydrate components. Inversion is the
hydrolysis of sucrose to its component monosaccharides, dextrose
and fructose. Increased levels of fructose will result in increased
hygroscopicity (defined as tendency to pick up moisture resulting
in a sticky or crystallized product), an undesired property of a
confectionery, and thus are preferably avoided by formulation
adjustments.
[0034] Any number of processes within the skill of one familiar
with candy making may be used for preparing the confectionery.
Preferred is a process comprising heating said carbohydrate, fat,
and optional protein mixture to form a precooked mass;
incorporating a fortifying component to said precooked mass; and
cooling said fortified precooked mass to form a fortified
confectionery product. Preferably, a hydrocolloid (such as, for
example, carrageenan, locust bean gum, furcellaran, agar, gellan,
or mixtures thereof, most preferably carrageenan) is used. The
hydrocolloid, (from about 0.01 to about 0.2 wt. %, preferably 0.08
to 0.09 wt. %) is dispersed in an aqueous solution. A portion of
selected carbohydrate (up to about 1 wt. % of a monosaccharide or
disaccharide, most preferably fructose, sucrose or a mixture
thereof) may be present in the aqueous dispersion or alternatively
the entire source carbohydrate is added after the initial mixing of
the aqueous dispersion containing the hydrocolloid. Once the
aqueous dispersion has agitated, the carbohydrate (or remaining
portion of carbohydrate); milk product (preferably sweetened
condensed skim milk) and fat (optionally in a form contributing to
flavor such as cocoa butter) are heated with a food grade
emulsifying (used in a range of 0 to 5 wt. %, more preferably 0.05
to 0.5 wt. %, agent, preferably lecithin or glycerol manostearate)
to form an emulsion. The resulting carbohydrate-fat-protein mixture
is then heated to a temperature ranging from about
220.degree.-270.degree. F., preferably 230.degree.-245.degree. F.
if processing is by a batch open pan cooking to form a precooked
mass. For a continuous manufacture, the carbohydrate-fat-protein
mixture is passed through scraped surface evaporators and then
transferred to carameliser kettles and cooked at about
220.degree.-270.degree. F., preferably 230.degree.-245.degree. F.
to form a precooked mass. To the precooked mass, additional flavors
and food grade dyes (such as chocolate liquor, vanilla, food
colors, caramel colors, and fruit flavor) may be added.
Additionally included to the precooked mass is the fortifying
component, preferably a calcium salt, other mineral salts (such as
magnesium, zinc, copper, and the like) and vitamins (such as
preferred vitamins D, K, and mixtures thereof). The fortifying
component may be added in any step, including addition during
different steps. If the confectionery is a fruit flavored variety
having an encapsulated citric acid present, the encapsulated citric
acid is preferably added to the precooked mass once the mixture is
slightly cooled (i.e., 175.degree. F. or less).
[0035] Any number of miscellaneous ingredients may be included as
recognizable to one skilled in the art. For example, any one or a
combination of the following may be included: acidulants (citric
acid, fumaric acid, lactic acid gluconic acid; or a mixture),
Veltol.TM., Talin.TM., Salatrim.TM., sugar ester, gums, gelatin,
carrageenan, cellulose, ginseng, active phyto chemicals such as
ferulic acid (apples), beta carotene (carrots, sweet potatoes),
capsicanoids (peppers), anthocyanidins (berries), bioflavanoids
like hesperidin or quercetin (citrus fruits), d-limonene (citrus
fruits), isothiocyanates (cruciferous vegetables), s-allyl cysteine
and S-methyl cysteine (garlic), 6-gingerol (ginger), ellagic acid
(grapes, tea), polyphenol catechins (green tea), allyl sulfides
(onion family), phytosterols and isoflavones (soybeans), lycopene
(tomatoes), curcumin (tumeric) and so on. Colors that may be
included may be artificial or natural. Examples of natural colors
are caramel colors which are derived from pure caramelized sugars
specific carbohydrates which are heated with accelerators such as
ammonia. Also vitamins such as beta carotene or the B vitamins may
impart yellow and orange colors which may be compatible with
certain confectionery flavors.
[0036] It is to be understood that various modifications to the
invention will be apparent to and can readily be made by those
skilled in the art, given the disclosure herein, without departing
from the scope and materials of this invention. It is not, however,
intended that the scope of the claims appended hereto be limited to
the description as set forth herein, but rather that the claims be
construed as encompassing all features of patentable novelty which
reside in the present invention, including all features which would
be treated as equivalents thereof by those skilled in the art to
which the invention pertains. It is also noted that the examples
given herein are intended to illustrate and not to limit the
invention.
EXAMPLES
[0037] The Table hereinafter provides particularly desirable
confectionery products prepared in accordance with the
invention.
2TABLE 1 PREFERRED AMOUNTS OF INGREDIENT PER 100 g OF CONFECTIONERY
Fruit Flavored Chocolate Caramel Fat, g 8-12 8-12 8-12
Carbohydrate, g 50-60 50-60 50-60 Protein, g 2-4 2-4 2-4 Calcium
Carbonate g 12.5-32 12.5-32 12.5-32 Magnesium Phosphate g 3.6-12
3.6-12 3.6-12 Zinc Sulfate, mg 0.28-0.34 0.28-0.34 0.28-0.34
Manganese Sulfate, g 0.05-0.40 0.05-0.40 0.05-0.40 Cupric Sulfate,
mg 20-65 20-65 20-65 Sodium Fluoride, mg 18.4-73.8 18.4-73.8
18.4-73.8 Silicon Dioxide, g 0.089- 0.089-0.36 0.089-0.36 0.36
Sodium Borate, g 0.04-0.12 0.04-0.12 0.04-0.12 Vitamin K1, g
0.03-0.05 0.03-0.05 0.03-0.05 Vitamin D, IU 800-2000 800-2000
800-2000 Misc. Vitamins Up to 300 Up to 300 mg Up to 300 mg mg
Flavors, color, and Up to 5 g Up to 5 g Up to 5 g vitamins
[0038] These ingredients deliver the following nutrients:
[0039] Copper: 0.5-1 mg/ piece
[0040] Manganese: 1-2.5 mg/piece
[0041] Vitamin D: 50-100 IU/piece
[0042] Vitamin K: 10-50 mcg/piece.
[0043] Zinc: 5-7.5 mg/piece
[0044] Magnesium: 30-100 mg/piece
[0045] Silicon: 2.5-5 mg/piece
[0046] Boron: 0.5-1.55 mg/piece
[0047] Fluoride 0.5-2 mg/piece
EXAMPLE 1
[0048] Nine g of a commercially sourced carrageenan was blended
with 18 g of sugar and dispersed into 60 g of water using a Hobart
mixer. Two hundred g of corn syrup was added to the above solution
and stirred until all lumps were dispersed; then, 2620 g of corn
syrup and 2190 g of sweetened condensed skim milk were added. Four
hundred ten g of cocoa butter was heated to 120.degree.-130.degree.
F., and 15 g of lecithin was added with agitation. The emulsified
fat was then blended into the above mixture with medium agitation.
After the addition of fat was completed, the speed of the mixer was
adjusted to the highest level, and the mixture was agitated for
about 5 minutes to form a good emulsion. The emulsion was
transferred to a kettle with script surface and temperature control
devices and was heated until the temperature reached to
245.degree.-246.degree. F. to produce the caramel base. Then, 441 g
of natural chocolate liquor and 6 g of vanillin were added to the
above mixture. Four thousand five hundred g of the caramel base was
mixed with 1300 g of calcium carbonate, 300 g of magnesium
phosphate, and 0.3 g of vitamin D powder (400,000 IU/g) for about 2
minutes or until a smooth texture was formed.
[0049] The product was poured onto a cooling table to form a slab
and left at room temperature and cooled and thereafter processed by
cutting into pieces and wrapping.
EXAMPLE 1a
[0050] Carrageenan (1.8 g) was blended with 30 g of fructose, then
dispersed into 20 g of water in a Hobart mixer with thorough
agitation, set at a speed of 2. Then, 200 g of warm (130.degree.
F.) high maltose corn syrup and 360 g of high fructose corn syrup
were added to the above mix and stirred to eliminate lumps, after
which sweetened condensed skim milk (438 g) was added to the
mixture. Cocoa butter (82 g) was completely melted at
120.degree.-130.degree. F., lecithin (3 g) was added with
agitation. The emulsified fat was slowly added to the above mixture
with the agitator set at a speed of 2. After completing the
addition of fat, the speed was set at the highest level and
agitated to form a good emulsion. The emulsion was transferred to a
kettle with script surface and temperature control devices and
cooked to 235.degree. F.. Melted natural chocolate liquor (88 g)
and vanillin (1.2 g) were added to the base. Then, 450 g of the
caramel base was placed in a Hobart mixer with the speed set at 1
and 130 g of calcium carbonate, 30 g of magnesium phosphate, and
0.025 g of vitamin D powder (400,000 IU/g) were added and mixed to
a smooth texture.
[0051] The product was poured onto the slab and then left at room
temperature to cool and thereafter further processed by cutting and
wrapping.
EXAMPLE 2
[0052] Nine g of carrageenan was blended with 18 g of sugar then
dispersed into 60 g of water in a Hobart mixer and thoroughly
mixed. Then, 200 g of corn syrup was added and stirred until there
were no lumps, after which the remaining 2270 g of corn syrup, 2500
g of sweetened condensed skim milk, 181 g of sugar were added.
Three hundred twenty-five g of milk fat and 325 g of hydrogenated
vegetable fat were completely melted at 120.degree.-130.degree. F.,
and 15 g of lecithin was blended into the fat. The emulsified fat
was slowly added to the above mixture, with the speed of the mixer
set at 2. After completing the addition of fat, the speed of the
mixer was adjusted to the highest gear and agitated thoroughly.
[0053] The prepared emulsion was transferred to a kettle with
script surface and temperature control devices and cooked to
245.degree.-246.degree. F. to produce a caramel base. Then, 4500 g
of the base was placed in a Hobart mixer, and 1300 g of calcium
carbonate, 300 g of magnesium phosphate, 5 g of caramel flavor, and
15 g of vanilla flavor, 4 g of 10% brown shade, and 0.3 g of
vitamin D powder (400,000 IU/g) were added and mixed to a smooth
texture.
[0054] The product was poured onto the slab and left at room
temperature to cool and further processed as previously
described.
EXAMPLE 2a
[0055] Carrageenan (1.8 g) was blended with 40 g of sucrose and
dispersed into 20 g of water in a Hobart mixer and thoroughly
mixed. Then, 160 g of high maltose corn syrup (130.degree. F.) and
330 g high fructose corn syrup were added to the above mix and
stirred until no lumps remained, after which 500 g sweetened
condensed skim milk was added. 66 g butter and 60 g hydrogenated
vegetable fat were completely melted at 120.degree.-130 F. and
lecithin was added and blended for about 2 minutes. The emulsified
fat was slowly added to the above mixture, with the agitator set at
a speed 2. After the addition of fat was completed, the speed of
mixer was turned to the highest gear and agitated thoroughly. The
formed emulsion was transferred to a kettle with script surface and
temperature control devices and cooked to 235.degree. F. The heat
was turned off, and 450 g of the precooked caramel base was mixed
in a Hobart mixer with 130 g of calcium carbonate, 30 g of
magnesium phosphate, 1.05 g of caramel flavor, 0.35 g of vanilla
flavor, 3.5 g natural caramel color, 0.025 g of vitamin D powder
(400,000 IU/g), and 0.042 g of Vit. K1.
[0056] The product was poured onto the slab and left at room
temperature to cool and further processed.
EXAMPLE 3
[0057] Carrageenan (2.2 g) was blended with 28 g of fructose and 26
g sucrose and then dispersed into 742 g of warm corn syrup and
thoroughly blended in a Hobart mixer. Then, sweetened condensed
skim milk (250 g) was added and blended to eliminate lumps. Milk
fat (64 g) and partially hydrogenated vegetable oil (64 g) were
melted together at 120.degree.-130.degree. F., and lecithin (3 g)
was added and mixed for 2 minutes. The emulsified fat was slowly
added to the above mixture and thoroughly agitated for about 5
minutes to form a good emulsion. The emulsion was transferred to a
kettle equipped with script surface and temperature control devices
and cooked to temperature 235.degree. F. Then, 450 g of precooked
caramel base was placed in a Hobart mixer and mixed with calcium
carbonate (130 g), magnesium sulfate (30 g), 1 g red 40 solution
(1%), strawberry flavor (7 g), and 0.042 g of vitamin K1, and
vitamin D3 powder (400,000 IU/g). The product was poured onto the
slab, cooled and further processed.
EXAMPLE 3a
[0058] Carrageenan (2.2 g) was blended with 28 g of fructose and 26
g sucrose and thereafter thoroughly dispersed into 742 g of warm
corn syrup in a Hobart mixer. Then, 250 g of sweetened condensed
skim milk was added and blended. Hydrogenated vegetable fat (91 g)
was heated to 120.degree.-130.degree. F. and blended with 3 g of
lecithin. The fat blend was added to the above mixture and agitated
thoroughly to form an emulsion which was cooked at a temperature of
235.degree. F. to produce a caramel base. Then 450 g of the caramel
base was blended in a Hobart mixer with 130 g of calcium carbonate,
30 g of magnesium sulfate, 1 g red 40 solution (1%), 7 g strawberry
flavor, and 0.025 g of vitamin D powder (400,000 IU/g) to a smooth
texture. The mixture was cooled to 165.degree. F. or less and
blended with 10 g of encapsulated citric acid. The product was
thereafter cooled and processed.
EXAMPLE 4
[0059] A cellulose gel paste was made by adding cellulose gel (1.5
g) to 92 g of cold water in a high shear mixer for 10 minutes. In
addition, a mixture of 1.5 g carrageenan, 93.5 g of sucrose, 20 g
of fructose, 307 g of sweetened condensed skim milk, and 1.5 g of
salt were blended. 50 g of butter, 2.0 g glycerol monostearate
(GMS), and 2.0 g of lecithin were preblended and slowly added to
the above mixture along with cellulose gel paste and agitated
thoroughly. Then, 200 g of corn syrup 42DE and 30.4 g of 62DE corn
syrup were added and blended. All of the above mix was transferred
to a kettle with script surface and temperature control devices and
cooked to 245.degree.-246.degree. F. to produce a caramel base.
After cooking the base, 450 g was transferred to a mixer and
blended with 130 g of calcium carbonate, 30 g of magnesium
phosphate, 0.9 ml caramel flavor, 0.3 g of vanilla flavor, 0.025 g
vitamin D3 powder (400,000 IU/g), and 0.4 ml of brown shade (5%)
solution. The product was poured onto the slab, cooled and
processed.
EXAMPLE 5
[0060] A cellulose gel paste was prepared by adding cellulose gel
(1.5 g) to 92 g of cold water in a high shear mixer for 10 minutes.
In addition, a mixture of 1.5 carrageenan, 93.5 g of sucrose, 20 g
of fructose, 307 g of sweetened condensed skim milk, and 1.5 g of
salt were blended. 25 g of cocoa butter, 2.0 g glycerol
monosterate, and 2.0 g of lecithin were preblended and slowly added
to the above mixture along with the cellulose gel paste and
thoroughly agitated to form a good emulsion. 200 g of corn syrup
42DE and 30.4 g of 62DE corn syrup were added to this mix. Then,
the above mix was transferred to a kettle with script surface and
temperature control devices and cooked to 245.degree.-246.degree.
F. to produce a caramel base. After the cooking was completed, 25 g
of natural chocolate liquor and 0.6 g vanillin were added and mixed
for about 2 minutes. Then, 450 g of caramel base was transferred to
a mixer and mixed with 130 g calcium carbonate, 30 g of magnesium
phosphate, and 0.042 g of Vit. K1, and 0.025 g of vitamin D3 powder
(400,000 IU/g). The product was poured onto the slab, cooled and
further processed.
EXAMPLE 6
[0061] A cellulose gel paste was prepared by adding cellulose gel
(1.5 g) to 92 g of cold water in a high shear mixer for 10 minutes.
In addition, a mixture of 1.5 g of carrageenan, 93.5 g of sucrose,
20 g of fructose, 307 g of sweetened condensed skim milk, and 1.5 g
of salt were blended together. 50 g of partially hydrogenated
vegetable oil, 2.0 g glycerol monosterate, and 2.0 g of lecithin
were preblended and slowly added to the above mixture along with
the cellulose gel paste at the same time and thoroughly agitated.
Next, 200 grams of corn syrup 42DE and 30.4 grams of 62DE corn
syrup were added. All of the above mix was transferred to a kettle
with script surface and temperature control devices and cooked to
245.degree.-246.degree. F. to produce a caramel base. After the
cooking was completed, 450 g of base was transferred to a mixer and
mixed with 130 g calcium carbonate, 30 g of magnesium phosphate, 10
g encapsulated citric acid, 0.9 ml caramel flavor, 7 g strawberry
flavor, 0.025 g vitamin D3 powder (400,000 IU/g), and 1 ml of red
40 solution (1%). The product was poured onto the slab, cooled and
further processed.
EXAMPLE 7
[0062] Sixteen g egg protein was mixed with 45 g of sugar and then
soaked in 60 ml of cold water for at least 2 hours. Then, 90 g of
42DE corn syrup was preheated to 120.degree. F., added to the egg
protein solution, and beaten with a wire whipper for 5 minutes. In
addition, a syrup made of 325 g sugar, 293 g 42DE corn syrup, and
80 g of water was cooked to 255.degree. F. The syrup was slowly
added to the egg protein solution and allowed to mix in evenly.
Next, with the machine still on low speed, a paste of 50 g
shortening, 0.5 g of lecithin, 0.5 ml of strawberry flavor, and 1 g
of red 40 solution (1%) was added along with 225 g of calcium
carbonate, 12 g of magnesium oxide, 0.044 g of vitamin D3 (400,000
IU/g). The product was poured onto the slab, cooled and further
processed.
EXAMPLE 8
[0063] The same as Example 1 except calcium citrate was used in
formula.
EXAMPLE 9
[0064] The same as Example 1a, except 240 grams of evaporated skim
milk and 332 grams of sugar replaced the sweetened condensed skim
milk.
EXAMPLE 10
[0065] The same as Example 1 except magnesium oxide replaced
magnesium phosphate.
EXAMPLE 11
[0066] The same as Example 1, but tricalcium phosphate was
used.
EXAMPLE 12
[0067] The same as Example 1 with calcium from egg shell.
EXAMPLE 13
[0068] The same as Example 1 except milk calcium was used.
EXAMPLE 14
[0069] The confectionery products of Examples 1 through 13 were cut
into individually wrapped (foil or wax paper) pieces of from about
5 to 7 grams (1"by 1"). A taste test was administered to a panel.
The taste test results showed acceptable ratings under both the
"chalky" and "gritty" characterization.
* * * * *